Cherry [Coffee] Cake

Happy Friday Foodies! I’m sorry that you’re getting this post a little late. I am visiting my momma bear and we were running around all morning! However, I wanted to give you all something to look at and think about making today. I know it’s going to be another hot, hot, HOT day so if you decide not to make this until next week, I will totally understand.

However, next week is the cut off. If you don’t make it by next week I will be offended.

I am JUST KIDDING!

Today I present to you Gluten Free Cherry Swirl Cake. It is super yummy and super easy to make.

Adapted from Gluten Freely

Let’s get down to business. Here it what you will need:

  • 4 eggs
  • ¾ cup milk
  • ½ cup butter, melted
  • 2 teaspoon vanilla
  • 1 box Bisquick Gluten Free mix [3 cups]
  • 1 to 1 1/4 cups sugar
  • 1 can (21 oz) cherry pie filling
  • 1 cup powdered sugar, optional
  • 2 tablespoons milk, optional

Directions:

  • Preheat oven to 375°F
  • Grease 1 15 x 10 inch pan with cooking spray
  • In large bowl, stir all cake ingredients except pie filling until blended; beat vigorously 30 seconds

  • Spread 2/3 of the batter (about 2 1/2 cups) then pan
  • Spread pie filling over batter (filling may not cover batter completely)

  • Drop remaining batter by tablespoonfuls onto pie filling.
  • Bake 20 to 25 minutes or until golden brown

  • NOTE: If you want to drizzle some glaze over the cake, while it is baking mix powdered sugar and milk together until smooth
  • Drizzle glaze over warm coffee cake
  • Serve warm or cool

This is a great recipe to use to get your little sous chefs involved!! Kids will love the cherries, well, I mean, I do. Just supervise the kids when around the oven. 

It is super simple to make. I could not wait to eat is so I opted against the glaze! It was incredibly delicious! Nick loved it. I actually did  not think it would be a hit and, if I allowed it, he would have taken the entire pan to work with him for “lunch.”

I hope you all enjoy!!

Until Next Time,

Happy Cake Makin’